1-2500 Hurontario St Mississauga ON
Pass
3 violations were found at the most recent inspection.
Source: Peel Public Health
February 19, 2026
PassThis summary is AI generated and can contain mistakes.
The restaurant must keep potentially hazardous foods at safe temperatures using adequate refrigeration or hot-holding equipment to prevent foodborne illness.
The restaurant did not adequately prevent pests from entering the building or keep records of pest control treatments.
The restaurant did not maintain adequate cleanliness and organization standards during the inspection.
Mario's BBQ is in the DT Hospital neighbourhood. DT Hospital, Mississauga has 50 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of July 16, 2026, there are 48 (96%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 5 times since June 21, 2024, with 5 passes, 0 conditional outcomes, and 0 closures on record.
3 violations
Did operator keep potentially hazardous food out of the temperature danger zone, and provide adequately sized refrigeration and/or hot-holding equipment/space for the safe storage of such food? (Significant risk)
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
This record comes from Peel Public Health. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
A pass means no significant violations. A conditional pass means an issue was found and the restaurant was given time to correct it. A closed result means the inspector ordered the place to stop serving customers.
McDonald's
DT Hospital
Did operator use good housekeeping practices ?
6 violations
Did operator keep potentially hazardous food out of the temperature danger zone, and provide adequately sized refrigeration and/or hot-holding equipment/space for the safe storage of such food? (Significant risk)
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator use good housekeeping practices ?
2 violations
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
3 violations
Did food handler(s) wash hands to prevent contamination of food and/or food contact surfaces? (Significant Risk)
Did operator receive written approval from a public health inspector prior to altering the floor space, number of toilets or washbasins in a sanitary facility?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
3 violations
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator receive written approval from a public health inspector prior to altering the floor space, number of toilets or washbasins in a sanitary facility?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?